The Best Easy Garlic Naan (Print Version)

Soft, pillowy Indian flatbread infused with aromatic garlic and brushed with golden butter. Ready in 35 minutes.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Directions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 to 10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape, approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat the cooking and topping process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It needs just a handful of pantry staples and comes together faster than ordering takeout.
  • The dough is forgiving enough for beginners but impressive enough to make you look like a wizard in the kitchen.
  • Garlic butter transforms simple flatbread into something people will request by name at every gathering.
02 -
  • If the water is too hot, it will kill the yeast and your dough won't rise, so always test the temperature before you add the yeast.
  • Don't skip the resting time, rushing the rise gives you dense, flat naan instead of soft, pillowy bread.
  • Brush the garlic butter on while the naan is still hot off the skillet, that's when it absorbs the most flavor and stays glossy.
03 -
  • Roll the dough thinner than you think you should, it puffs up more than you expect and thick naan can turn out doughy in the center.
  • Keep a damp towel over the shaped dough rounds while you cook the others so they don't dry out and crack.
  • If you have a gas stove, try finishing the naan directly over the flame for a few seconds after the skillet, it adds that authentic tandoor char.
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